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Sweet Potato Custard

Sweet Potatoes for Sweet Potato Custard

Sweet potatoes and bananas combine to make a flavorful low fat and healthful Sweet Potato Custard made with evaporated skim milk and no added fat.


1 cup mashed cooked sweet potato
1/2 cup mashed banana
1 cup evaporated skim milk
2 tablespoons packed brown sugar
2 beaten egg yolks
1/2 teaspoon salt
Nonstick cooking spray
1/4 cup raisins
1 tablespoon sugar
1 teaspoon ground cinnamon


In a medium bowl, stir together sweet potato and banana. Add milk, blending well. Add brown sugar, egg yolks, and salt, mixing thoroughly.

Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato mixture to casserole dish. Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture.

Bake in a preheated 325 degrees oven for 40 to 45 minutes or until a knife inserted near center comes out clean.

Nutrition Information

Recipe makes 6 servings.
Serving size: 1/2 cup
Calories: 144; Total Fat: 2g; Saturated Fat: less than 1g; Cholesterol: 92mg; Sodium: 235mg

Peeling sweet potatoes cooking tip

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